Burfi is a simple Indian desert commonly served at special occasions like weddings, and festivals such as Diwali. It’s also an excellent way to use fresh coconut flesh. If fresh coconut flesh isn’t easily available you also can use desiccated coconut, however try soaking it in warm milk for an hour and straining before cooking to get a similar texture.
The other key ingredient is milk (ideally condensed, though fresh and powdered both work). This is an unsweetened version, but if you would like to add a sweetener, mix it into the milk before simmering the coconut. You could also use sugar substitutes: coconut sugar is a particularly delicious low GI option.
Once you’ve got this basic recipe down, there are endless options to experiment with different spices, nuts and dried fruit. Some great additions include saffron, almonds, cacao, and dried mango. Try a fresh twist by adding lime and ginger or make a delicate floral version with rosewater and crushed pistachios. You can also easily layer different flavors for a show stopping dessert.
If using desiccated coconut soak for one hour in milk and strain.
In a large pan on low heat, combine the condensed milk and coconut.
Cook and stir for 3 minutes until it reaches a thick consistency.
Add the cardamom and the cream or ghee (and any other ingredients) and stir until it no longer sticks to the side of the pan.
Line a pan with parchment paper.
Use a spatula to spread your coconut mixture out evenly.
Put it in the fridge for at least an hour to set.
Cut into slices, and sprinkle with more coconut (and other garnishes) before serving.